Barbecued fish with harissa sauce and cos salad

Tamara West

Harissa sauce

1 tsp	Cumin seeds, lightly toasted in a dry pan
1 tsp	Coriander seeds, lightly toasted in a dry pan
1 tsp	Caraway seed, lightly toasted in a dry pan
1 tsp	Sea salt flakes
3	Red chillies, chopped
1 clove	Garlic, chopped
2 Tbsp	Extra virgin olive oil
2	Roasted red peppers, skins removed
2 small	Whole snapper, scaled and gutted, skin rubbed lightly with oil (Main)

Cos salad

3	Cos lettuce, small inner leaves (Main)
½ cup	Chickpeas, canned and organic, rinsed
¼ cup	Mint leaves
½	Lemons, juiced
1 serving	Yoghurt, for serving

Directions

1. First make harissa sauce by crushing toasted spices with salt in a mortar and pestle. Tip this mixture into the small bowl of a food processor and add chillies, garlic and oil. Process to a rough paste. Chop roasted peppers into smaller pieces and add to processor. Process again until almost smooth. Transfer to a bowl.
2. Barbecue fish for 8-10 minutes (or until flesh has just turned opaque — test fleshiest part with a small knife) on a medium-hot barbecue or ridged grill plate, turning after 5 minutes. Remove to warmed platter.
3. Toss all salad ingredients together and arrange in a serving bowl. Spoon some harissa sauce over the fish, then place fish, salad and remaining sauce in the middle of the table so people can serve themselves. Offer yoghurt in case people find the harissa too hot.